Maine Lobster Recipe

Prepare lobster for cooking

Place the live Maine lobster in the freezer for 15–20 minutes to calm it. Meanwhile, bring the poaching liquid to a rolling boil (see next section).

Cook lobster

When the poaching liquid is boiling, grasp the lobster behind the claws and lower it headfirst into the pot. Cover and return to a boil. Cook 9–11 minutes for a 1½–2 lb lobster (shell bright red and internal temperature about 140–145°F). Remove lobster with tongs and immediately transfer to an ice bath made with 4 cups ice and cold water to stop cooking. Chill 8–10 minutes.

Poach shrimp

Add the shrimp to the simmering poaching liquid during the lobster's last 1–2 minutes of cooking (shrimp will turn pink and curl). Remove shrimp promptly and shock in the same ice bath. Peel and pat dry.

Extract meat

Once cooled, crack the lobster claws, knuckles, and tail. Remove all meat, leaving large pieces intact for presentation. Chop larger tail pieces into 1–1½ inch chunks for the cocktail, or leave whole if preferred. Reserve any coral (tomalley) separately if present and desired.

In a large pot combine 6 cups water, 2 tbsp sea salt, bay leaf, peppercorns and the halved lemon. Bring to a rolling boil over high heat before adding shellfish. Maintain a vigorous boil for lobster; reduce to a simmer for shrimp if preferred. Keep the liquid simmering between uses; discard after use.

While shellfish cool, make the cocktail sauce: in a bowl whisk together 1 cup ketchup, 3 tsp prepared horseradish, 1 tsp Worcestershire sauce, 2 tbsp fresh lemon juice, 1 tsp hot sauce (optional), 1 tsp salt and 1/2 tsp black pepper. Taste and adjust heat or acidity—add more horseradish for bite or extra lemon for brightness. Chill until service.

Prepare serving platter: fill a shallow platter or individual cocktail glasses with 6 cups crushed ice to make a cold bed.

Arrange chilled lobster meat and shrimp atop the ice. Place a small bowl or ramekin of cocktail sauce in the center or alongside each portion. Garnish with chopped parsley and lemon wedges.

Serve immediately with extra lemon wedges and allow diners to dip lobster and shrimp into the cocktail sauce. Leftover lobster and shrimp can be refrigerated in an airtight container for up to 2 days.